50 OUTPOST TURNS - SPRING 2020 - Outpost Natural Foods
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GRAZE
AROUND THE KITCHEN TABLE WITH OUTPOST NATURAL FOODS CO-OP
FAVORITE WISCONSIN’S
RECIPES FROM BIG CHEESE-
THE YEAR OF SARTORI
INCONVENIENCE PAGE 16
PAGE 12
OUTPOST TURNS
50
PLU 3010
SPRING 2020
FREE WITH ANY PURCHASE
F IR S T W O R D .
I WAS SINCERELY LOOKING FOR-
WARD TO WRITING THIS INTRO-
DUCTION TO KICK OFF ALL OF THE
CELEBRATIONS WE’VE BEEN PLAN-
NING FOR THE 50TH YEAR ANNI- WHAT IS
VERSARY OF OUR BELOVED CO-
OP. AND THEN CIRCUMSTANCES
GRAZE ?
IN THE WORLD CHANGED RIGHT AUTHENTICALLY LOCAL
BEFORE OUR EYES, AND THE MOST UNBELIEVABLE THINGS BEGAN TO We’re local and proud – happy
HAPPEN. SUDDENLY, TURNING 50 IS NO LONGER IMPORTANT. to live in a city that values
its unique identity. We’ll
In 1970, our founders started a conversation about the health of the people and celebrate the real flavors
of our community and the
the health our planet, and they believed they could accomplish that by opening
surrounding area in every
up a community-owned grocery store. Today when people talk about Outpost and issue.
what they like about the co-op, that conversation doesn’t always lead with food.
Yes food, delicious food, organic food, is what we sell but is it who we are? I often
hear our owners or staff refer to the co-op as a community and a gathering place.
We actually used to lead with the tagline that we were “big enough to meet your FRESH
needs, and small enough to meet your neighbor.” A shopping trip at Outpost was It’s simple – we believe that
never 10 or 20 minutes because it was likely you would have a conversation with the tastiest flavors are tied to
a co-worker or run into an old classmate or old friend you hadn’t seen in a while. what’s in season. Natural and
honest food is our favorite
That is who we are and who we have always been – community.
food.
Which is why in part it is a bit agonizing for me to write this column as we move
through the different waves of this Pandemic. While our identity remains intact,
the most important thing we can do right now is be a community by keeping our
SMART
community safe. Our employees, our seniors, and those who don’t have the health Sure we know our stuff, but
or immune system necessary to put up a fight. We can’t hang out together, we we’re right along side you on
can’t hug each other, we can’t shake hands when we’re happy to see each other, this food journey. We’ll share
and we really, really can’t stand next to each other. That doesn’t make us less of what we know in a positive,
a community, in fact I think it makes us more of a community because it shows expert way without a know-it-
that what we value most is that someone else’s health is as important or more all attitude.
important than our own.
There will be a time for celebration, hugs and handshakes ahead, and I can imag-
ine I’m not the only one looking forward to that. We made the decision that we’d FUN
Roll up your sleeves, put your
publish this issue of our magazine electronically because what is between the
elbows on the table and slop
covers will help us remember why this co-op is our community. the sauce on the tablecloth.
Good food is messy and best
Be well, stay safe. shared with laughter and
good friends.
GRAZE IS PUBLISHED
PAM MEHNERT
QUARTERLY, WITH NEW
General Manager ISSUES EACH SEASON.
GRAZE is printed by J.B. Kenehan located
in Beaver Dam, Wisconsin on Nature Web
Matte paper with recycled content certified
by the Forest Stewardship Council.
WHO IS GRAZE ?
i am CARA BERKEN.
I like making things better. It could be the arrangement
of images and type, finding the perfect accent piece for
a room, or organizing my closet by season, color, and
sleeve length. My passions are laughing, traveling, and
sampling all of Milwaukee's newest restaurants.
OUR PUBLISHING STAFF.
DIRECTOR . LISA MALMAROWSKI
i am HANNAH EVANS.
I’ve been making all things art since the day I picked up my EDITOR . WRITER . PHOTOGRAPHY .
first crayon. Growing up in a log cabin home that my parents MICHAEL SORENSEN
built inspired me to communicate visually using different
mediums like wood, textiles and nature. While I spend most DESIGN . PHOTOGRAPHY . CARA BERKEN
of my time designing on the computer, I also live for inhaling DESIGN . HANNAH EVANS
chai tea lattes, watching Gilmore Girls on repeat and tackling
as many DIY projects a weekend can hold. WRITER . MARGARET MITTELSTADT
WRITER . DIANA SCHMIDT
i am LISA MALMAROWSKI. WRITER . MARI WOOD
Marketing isn’t a dirty word, it’s my megaphone to talk
about things that really matter, like preserving local
food security and the best way to roast a beet. I’ve
made it my mission to turn natural food doubters into
OUR STORES.
evangelists. When I’m not busy turning people on to
turnips, you’ll find me creating mixed-media art, shop- 100 EAST CAPITOL DRIVE
ping for shoes, or traveling. MILWAUKEE, WISCONSIN 53212
PHONE . 414 961 2597
i am MARGARET MITTELSTADT.
My childhood was filled with simple, honest meals, and 7000 WEST STATE STREET
it’s with great humility that I approach cooking. Great WAUWATOSA, WISCONSIN 53213
Grandma’s apron hangs in my kitchen like a sentry from
the Old Country. Of course, like life, not everything I PHONE . 414 778 2012
cook turns out as I expected, so I’ve learned to let go of
outcomes and smile with the surprises. 2826 SOUTH KINNICKINNIC AVENUE
MILWAUKEE, WISCONSIN 53207
i am DIANA SCHMIDT. PHONE . 414 755 3202
I’m a recovering food snob, eating anything from
watercress to tater tot casserole. My love of tasty 7590 WEST MEQUON ROAD
vittles started as a child in my parents’ garden and
MEQUON, WISCONSIN 53092
remains steadfast with the help of food-loving friends
and a bit of butter. Of all the food I love to make, PHONE . 262 242 0426
nothing makes me happier than canning pickles and
squirreling away jars of jam.
WE’D LOVE TO HEAR FROM YOU!
i am MICHAEL SORENSEN. SEND YOUR LETTERS TO –
Born and raised Milwaukeean with two decades of
Brooklynian (fuggedaboutit) thrown in for kicks. I love GRAZE@OUTPOST.COOP
our city by the lake and it’s called a “bubbler”. When I’m
not cooking I love to travel and eat what the locals eat OUTPOST NATURAL FOODS/GRAZE
and drink what the locals drink. I’ll try any food once, as 3200 SOUTH 3RD STREET
long as the person offering this mystery food up takes a
MILWAUKEE, WISCONSIN 53207
bite with me, so let’s do this together.
i am MARI WOOD.
Our community is filled with millions of stories. I
love to hear the tales that intertwine and connect
our gloriously messy and unpredictable lives. If I can
capture a little of what makes us laugh, cry, love and
hate in my writing, then I’d say I’ve done my job.
SPRING 20 20
12
...features.
SPRING (2 WAYS)
CHÈVRE........................................................... page 8
HOME COOK
REVISITING THE YEAR OF INCONVENIENCE......page 12
SARTORI CHEESE
A BIT OF ITALY IN WISCONSIN.......................... page 16
OUTPOST LOOKS BACK 16
FAVORITE RECIPES FROM THE LAST
HALF-CENTURY ............................................... page 20
GO CO-OP
THE PIONEERS OF OUTPOST............................ page 32
...in the aisles.
YOU’LL SWOON
PLANT BASED COOKIES, BLACK GARLIC, TREATS
FOR FURRY FRIENDS…AND MORE!........................................................page 6 20
OUR PERIODIC TABLE OF HERBS........................................page 10
OUTPOST'S ALL-TIME FAVORITE RECIPES
FOUR OF OUR MOST REQUESTED SECRET RECIPES......................page 25
SPRING CLEANING WITH MEQUON'S
REBEL GREEN.....................................................................................page 28
HALF A CENTURY OF GOOD FOOD
A LOOK BACK AT OUTPOST'S MEMORABLE MOMENTS.................. page 30
THANK YOU
A SPECIAL NOTE OF THANKS TO OUTPOST EMPLOYEES................. page 35
28
You’ve tried the rest,
now taste the BEST!
Sausages
Made-from-scratch
+ all-natural + humanely-raised
- any artificial flavors or preservatives
= 1 crave worthy, old-world sausage
www.outpost.coop
Outpost is a founding member of Local First
Milwaukee, an alliance that advocates for
locally owned, independent businesses.
WANT MORE OUTPOST?
WWW.OUTPOST.COOP
( you’ll )
al
• Regi
on
SWOON.
Loc
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Fa
FRESH IS BEST DOG & CAT TREATS
vorite THE NEAT TREATS PETS LOVE TO EAT
As soon as we open a bag of Fresh is Best around
our house, we’ve released the hounds…literally.
Maybe it’s because poochers and kitties know that
Fresh is Best’s pet treats and foods are made from
whole fruits and veggies along with hormone and
antibiotic-free meats and are 100% free of grains,
starches or fillers. This Milwaukee based company
got its start about 15 years ago when owner Stacy
LaPoint wanted a healthier and all-natural diet for
her German Shepherd, Jade, who had been diag-
nosed with an auto-immune disorder. Her research
and recipes led to creating Fresh is Best (along
with a healthier life for Jade) because she be-
lieves pets are our truest companions and deserve
whole, fresh foods for a healthy long life. Try some
of their snacks and pet foods today and see if your
furry friends agree…we think they will.
SWEET POTATO TOASTS BY
CAULIPOWER
THE NEW TOAST OF THE TOWN
Caulipower (of cauliflower pizza fame) has revolu-
tionized toast…sweet potato toast that is! Made
from real sweet potato slices, this ‘toast” is an ex-
cellent source of vitamin A and C, a good source of
fiber and goes great with any gluten-free, vegan, or
paleo dietary needs. Until now, there was only one
way to make this tasty snack yourself: peeling, slic-
T HIN G S W E L O V E .
ing, cooking and finally toasting sweet potato slices,
which were so delicious they were gone before you
could even clean up the kitchen. The days of that
messy, time-consuming process are now officially
“toast.” Caulipower has done all the work for you
by perfectly cooking each sweet potato slice before
they freeze it. Which means all you have to do is pop
it in the oven for a few minutes, cover it with your
toppings of choice and enjoy. They’re the best thing
since sliced bread.
6 | WWW.OUTPOST.COOP
• Regi
al
on
Loc
al
Fa
vorite
SPRECHER SPARKLING WATERS
ZERO CALORIES, ZERO SODIUM,
ZERO SUGAR, ALL FLAVOR
One of Milwaukee’s first microbrews is div-
ing into the sparkling water deep end with
a new line of refreshing, alcohol-free selt-
zers. You’ll find flavors like Strawberry Ba- MUNK PACK COOKIES
sil, Fresh Cut Mango, Valencia Orange, Ripe THE PLANT-BASED COOKIE REVOLUTION IS HERE
Strawberry, Red Raspberry, Lime Royale Part cookie and part energy bar Munk Pack’s vegan, gluten-free, plant-
and Cool Cucumber (with just a touch of based snacks are perfect to squirrel (Get it? Squirrel…like chipmunk?
mint is one of our favorites). Each bubbly Munk Pack?) away for a high protein snack on the trail or in the desk
bottle has just the right amount of natural drawer. These discs of delight pack not only a protein punch but flavor
sweetness balanced by the perfect amount as well. Usually when you remove eggs and dairy from a cookie you’re
of tart to make them go down easy. These left with a dense, flavorless hockey puck but Munk Pack cookies are
thirst-quenchers are perfect right out of the just the opposite: chewy, bursting with flavor and overflowing with
bottle or even better mixed with an adult healthy ingredients like coconut, macadamia nuts, oats and real cocoa.
libation of choice (It doesn’t get any easier With 18 grams of protein from peas and brown rice plus 6 grams of
than a Lime Royale and vodka). Pick up a fiber, you’re sure to be satisfied. If you’re tired of the same old protein
four pack today and enjoy a sipper knowing bar get ready for some serious chipmunk cheeks with these cookies.
you’re keeping it local.
BLACK UMAMI GARLIC
GARLIC SO GOOD EVEN A VAMPIRE WOULD LOVE IT
Garlic is one of those veggies that we didn’t think could
be improved upon…until we tasted this! Chef Joe Thomas
from Wausau, Wisconsin chooses only organically grown
garlic and then slowly cooks whole bulbs for about three
weeks transforming the sharp, white cloves into a rich
umami bomb that has hints of sweet balsamic, caramel and
molasses. Think of it like a garlic raisin. This ancient super-
food has properties that boost the immune system, is high THAT'S
in amino acids and has twice the antioxidants of regular TASTY
garlic. You can use it in any recipe you would normally use STIR-IN
roasted garlic in, but we love it mixed into some good olive
oil and spread on a nice, crunchy piece of toast. Now that’s
PURÉES
TOTALLY TUBULAR HERBS
a simple appetizer!
• Regi
al Everyone knows the story: You buy a
on
Loc
bunch of herbs, use two or three sprigs of
al
basil, put the rest back in the fridge and rediscover them after
Fa they’ve turned into wilted shadows of their former selves. What
vorite
if there was a way to have fresh herbs on hand all the time
without all the waste? Now there is! That's Tasty Organic Stir-
in Purées are made with fresh, organic ingredients that come
in convenient, resealable tubes that are perfect when you need
a bit of cilantro in your stew or a little dill in your egg salad.
With varieties like Italian herb, garlic, lemongrass, ginger and
even a deliciously spicy harissa, a little dab’ll do you and you’ll
have plenty left over for the next dish. We guarantee once you
try these tasty tubes, you’ll have found your next main squeeze.
WWW.OUTPOST.COOP | 7
(chèvre)
two ways
F
RESH GOAT CHEESE, ALSO KNOWN BY ITS FRENCH NAME,
CHÈVRE (PRONOUNCED “SHEV-RUH” OR “SHEV”) GETS ITS
TANGY CHARACTER FROM THE CAPRIC ACID THAT ALSO
PROMOTES GOOD BACTERIA IN OUR BELLIES, MAKING IT ONE
OF THE MOST EASILY DIGESTED CHEESE ON THE GLOBE. DIGEST-
IBILITY ASIDE, CHÈVRE IS THE GATEWAY TO BRINGING GOAT’S
MILK CHEESES INTO YOUR CHEESE REPERTOIRE. MELTED INTO
EGGS, CRUMBLED ON SALAD, WHIPPED INTO FROSTING AND
ADDED TO ELEGANT PASTAS, IT’S ONE OF THE SWEETHEARTS OF
THE CHEESE CASE, ESPECIALLY IN SPRING!
QUESO FUNDIDO VERACRUZ
SERVES 6
A tangy Veracruz spin on a treasured Mexican appetizer, queso fundido.
This version features a molten surprise of chèvre under melty pepper jack
cheese. The combination of olives, raisins, red peppers and onions make
it bright and briny to balance out the rich cheeses. It’s perfect served
with warm tortillas or tortilla chips. This can be made on the grill as well
as your oven!
¼ cup pimento-stuffed green olives, finely chopped
¼ cup red pepper, finely chopped
¼ cup frozen corn, thawed (or fresh)
3 tablespoons red onion, finely chopped
3 tablespoons raisins, roughly chopped (gold or sultana)
4 ounces fresh chèvre
1 cup pepper jack cheese, shredded
1. Preheat oven (or grill) to 400 degrees. In a dry skillet over high heat,
char the corn until 50% of the corn is charred. Take off heat and
combine with chopped olives, red pepper, red onion and raisins in a
bowl. Toss well and set aside to marry flavors.
2. Cut chèvre into 5 disks and lay flat in the bottom of an oven-proof
baking pan or small cast iron skillet and cover with shredded pepper
jack, making sure to completely cover the chevrè. Bake for 15 minutes
or until pepper jack begins to bubble and turn brown around the
edges. For an extra golden top, turn the broiler on high for the last
minute or two.
3. Immediately sprinkle corn and olive mixture over the cheese. Serve
while hot with warm tortillas or tortilla chips. Reheats well (on the
rare occasion you have any leftovers).
8 | WWW.OUTPOST.COOP
by DIANA SCHMIDT
SPRING SKILLET with CHÈVRE BECHAMEL,
BACON & PEAS
SERVES 4-6
Béchamel is the base for all great cheese sauces and so easy to make!
Chèvre, bacon and peas brightly embody the colors and flavors of spring in
an impressive skillet that is similar to a pasta alfredo. That this is simple
and quick can be your little secret for this impressive dinner.
5 ounces of pancetta, diced (bacon may be substituted)
3 garlic cloves, minced
1 pound penne pasta, semolina, whole wheat, or gluten-free
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
4 ounces goat cheese, crumbled, divided
Salt and pepper to taste
1½ cups frozen peas, defrosted
Zest of one lemon
1. Bring a large pot of water to boil over high heat. Add about 1
tablespoon of salt and pasta once the water is boiling. Cook for 8
minutes or al dente.
2. Fry the pancetta in a large skillet set over medium heat. Once the
pancetta is turning slightly brown, add the garlic. Sauté 1-2 minutes
longer until the pancetta is crispy. Scoop out the pancetta and garlic,
set aside.
3. Make the béchamel sauce. In the skillet used for the pancetta, add
butter and melt over medium heat until it begins to bubble. Add the
flour and whisk to form a roux (it will become a thick paste). Whisk
constantly, for about 1 minute. Add the milk slowly, whisking as you
go to mix in any lumps.
4. Once all the milk has been added, turn the heat down to medium and
stir constantly until sauce comes to a delicate simmer and thickens
slightly. Reduce heat to low and cook, stirring, until sauce is thick
enough to coat the back of a wooden spoon, about 3 minutes. Take
off heat and add the crumbled goat cheese to the sauce. Stir until
incorporated. Season with salt and pepper.
5. Drain your penne, reserve ¼ cup of cooking water. Toss the cooked
pasta into the finished béchamel along with the peas and the cooked
pancetta/garlic. Add reserved water if the sauce is too thick. Top the
finished pasta with lemon zest and freshly cracked pepper.
WWW.OUTPOST.COOP | 9
(our) TABLE OF HERBS
VARIETY IS THE SPICE OF LIFE VARIETY IS THE SPICE OF LIFE VA
S THE SPICE OF LIFE VARIETY IS THE SPICE OF LIFE VARIETY IS
PICE OF LIFE VARIETY IS THE SPICE OF LIFE VARIETY IS THE SP
Ba Ch
O
BASIL CHIVES NE OF OUR FAVORITE THINGS ABOUT SPRING
IS THAT THE HERBS ARE BACK! WHETHER
YOU’RE PLANTING THEM YOURSELF FROM
SOME O OUR AMAZING GROWERS–LIKE MAGGIE’S
OR TEENS GROW GREENS–HERBS ARE NOT ONLY A
USEFUL, BUT A BEAUTIFUL, ADDITION TO YOUR GAR-
FLAVOR . VARIED - BRIGHT, CROSS FLAVOR . LIGHT ONION TASTE
OF PEPPER & MINT. (IT’S FROM THE ALLIUM DEN OR WINDOW BOXES. WE’VE COMPILED A LIST
USE . ITALIAN DISHES, SUCH FAMILY). OF OUR TEN FAVORITES ALONG WITH WAYS TO GET
AS PESTO. SHARPER USE . CHOPPED AS A
THE MOST OUT OF THEM EVEN AFTER THE GROWING
ASIAN BASILS USED GARNISH, OR AS AN
IN SOUTHEAST ASIAN ACCENT IN RICH CHEESE SEASON IS OVER.
CUISINE. DISHES.
Ci
CILANTRO
Mi
MINT
Or
OREGANO
Pa
PARSLEY
FLAVOR . VARIED – FROM FLAVOR . CURLY VARIETY IS QUITE
MENTHOL-LIKE MILD; FLAT OR ITALIAN
PEPPERMINT TO LIGHTER, FLAVOR . SWEET & SOMEWHAT PARSLEY HAS A BOLDER,
FLAVOR . BRIGHT & CITRUSY TO SWEETER SPEARMINT. SPICY. GRASSY TASTE.
MOST; SOAPY TO SOME. USE . THAI FOOD, MIDDLE USE . ITALIAN AND MEXICAN USE . PASTA & EGG RECIPES,
USE . MEXICAN AND ASIAN EASTERN CUISINE, IN DISHES, SUCH AS PIZZA ESSENTIAL IN TABOULI,
DISHES. DESSERTS AND DRINKS. AND CHILI. TRY IT IN A PESTO.
Ro
ROSEMARY
Sa
SAGE
Ta
TARRAGON
Th
THYME
FLAVOR . EARTHY, SAVORY,
ALMOST MUSTY. FLAVOR . SUBTLE ANISE FLAVOR. FLAVOR . LEMONY, SLIGHTLY
FLAVOR . STRONG PINE TASTE. USE . ROAST & POULTRY, USE . GREAT ON FISH AND PEPPERY.
USE . MEDITERRANEAN POTATOES OR BEANS. WITH CHICKEN OR USE . FRENCH, MIDDLE EAST-
COOKING, WITH STRONG - USE EGGS. ESSENTIAL TO ERN & MEDITERRANEAN
POULTRY OR PORK. SPARINGLY . FRENCH CUISINE. CUISINE.
10 | WWW.OUTPOST.COOP( a) recipe
AMAZING GREEN SAUCE
ARIETY
MAKES ABOUT 1½ CUPS
S THE
This sauce is as versatile as a spring trench coat. It can dress up the simplest of
vegetables or save a chop that’s a tad overcooked. We love it drizzled on roasted
PICE
or steamed carrots, dolloped on grilled tofu steaks and served on baked chicken.
It keeps well in the fridge for up to two weeks.
A large handful of fresh mint ½ cup extra virgin olive oil (or more
A large handful of flat-leaf parsley depending on your taste)
A large handful of cilantro ¼ cup freshly squeezed lemon juice
1 tablespoon capers Sea salt and freshly ground black
2 teaspoons Dijon mustard pepper
1 teaspoon anchovy paste
Put all the ingredients in a blender and process until
smooth. It should be somewhat runny, but substantial.
You can add more olive oil if you prefer a thinner sauce.
Transfer to a sealable jar and refrigerate.
Herb Blends
SAVING HERBS HERBS DE PROVENCE
This traditional French herb blend is
There is nothing that’ll perk up a meal two cups of fresh chopped herbs—in potent—you won’t need a lot to add
quite as well as herbs fresh from the your blender until a thick paste has great flavor to your dishes. Mix equal
garden. That said, there are ways to formed. Scoop into ice cube trays for amounts basil, marjoram, savory, thyme,
preserve that magic to enjoy the rest perfect portions and cover with plastic lavender, fennel seed.
of the year. Freezing fresh herbs or pre- wrap. This works well for basil, cher-
serving them in cooking oil is a great vil, cilantro, dill, fennel, mint, parsley, FINES HERBES
way to bring a touch of summer to your rosemary, sage, savory and thyme. Another great classic combo to spice up
meals year-round. And dried herbs still salads and egg dishes. Use equal amounts
pack plenty of flavor—in fact, dried D RYING HERBS chervil, chives, parsley, tarragon.
herbs concentrate their power and are You don’t need a fancy food dehydrator
three to four times stronger than fresh. to dry herbs—you just need a warm, ITALIAN HERB BLEND
well-ventilated spot, and time. Pars- Start with a base of equal amounts basil
FREEZIN G HE RB S ley, rosemary, sage, summer savory and oregano. Depending on your prefer-
Some leafy herbs freeze well. Simply and thyme can be rinsed in cool water, ence, add smaller amounts of thyme or
rinse the leaves, dry them and store gently blotted and then tied in a small rosemary, marjoram and/or fennel.
them in labeled airtight containers in bundle and hung to dry. BOUQUET GARNI
your freezer. Try this approach with ba- A microwave can also be used to dry A classic bouquet garni is a bundle of
sil, chives, dill, mint, oregano, sage, herbs. Arrange a layer of herbs between fresh herbs tied together and added to
savory, tarragon and thyme. paper towels and microwave on high soups, stocks and stews (use kitchen
Another great approach is to make a for two minutes. Check to see if the twine or unwaxed floss). The bundle
paste of herbs and cooking oil which leaves are brittle; if not, microwave an makes it easier to remove before serv-
you can freeze for use all year long. additional twenty seconds at a time. ing. The base contains 8 parts parsley, 1
Make the paste by mixing an herb or Be careful—the leaves can dry out part bay leaf and 1 part thyme. You can
herb blend with cooking oil—we like quickly. Cool the herbs and store in an experiment and add other herbs, such
one-third cup of cooking oil for every airtight container. as chives or savory.
WWW.OUTPOST.COOP | 11INCONVENIENCE revisited story and photos by MICHAEL SORENSEN
T
HE YEAR WAS 2010. INCEPTION WAS BLOWING MINDS AT THE BOX OF-
FICE. THE IPHONE WAS JUST OUT OF DIAPERS AT FOUR YEARS OLD. THE
NEW ORLEANS SAINTS WON THE SUPERBOWL AND OUTPOST GENERAL
MANAGER PAM MEHNERT EMBARKED ON A DARING EXPERIMENT TO SPEND A
YEAR OF HER LIFE MAKING EVERYTHING SHE ATE FROM SCRATCH AND FORE-
GOING ALL THE CONVENIENCE FOODS THAT MAKE LIFE SO…CONVENIENT.
Coinciding with Outpost’s 40th anniversary, When we got home, we were boiling gallons
and for the next 52 weeks, Pam said sayonara of water to blanch all of these tomatoes’ skins
to cereals, bye-bye to canned beans and ciao to off. Later, Pam’s mom informed us you can just
chips. In addition to swearing off ready-made freeze tomatoes and the skins will fall off when
foods, Pam also wrote a weekly blog about the they thaw. Nobody told us that!”
ups, downs, successes and mistakes of her Year That sweltering memory brings up another les-
of Inconvenience. We thought now (on Outpost’s son Pam learned about prepping and cooking ev-
50th anniversary) would be a good time to catch erything from scratch…the waste. “Everything
up and reminisce about that year and share some is so wasteful if you buy convenience items,
of the recipes that have stood the test of time. meals, frozen or whatever—it’s all packaging—
“I love to bake,” Pam tells me in her bright so there’s that waste. But even in the production
kitchen while she measures ingredients for one of convenience items, there is so much waste.
of her favorite and fastest breads. “Baking has When we were boiling all those tomatoes, there
always been my passion, more than cooking. is so much water left over. It really gets you
But preparing for the year, I knew I was going thinking ecologically.”
to have to bake everything and that takes time Pam and Lisa also learned new ways to put that
and planning. We happened to stay at this bed waste to work, like using the whey from their de-
and breakfast once, and the owner would make licious, but blistering, attempt at making home-
breakfast every day. She had this delicious Eng- made mozzarella to enrich other recipes; sort of
lish muffin bread which was just divine toasted. a two-for-one.
It’s a batter bread, so it goes together real fast,
and so we were kind of like ‘Ah-ha! We’re going “No one tells you that the stretching of fresh
to be eating a lot of that.’” cheese is hotter than the sun! But when we
made the cheese, you create this whey, and I
And a lot of that bread was made along with read somewhere you can use that whey for mak-
other staples we take for granted when they ing breads, so then I started saving the whey.
don’t come out of a box. Stuff like homemade I’m not going to throw it down the drain!”
pastas (“We used our curtain rods to hang fresh
pasta.”), tortilla chips (“Not worth it.”) and pro- “That could be the name of your memoir,” Lisa
cessing more than 52 pounds of tomatoes. Pam’s chimes in. “Show Me The Whey.”
spouse, Lisa, remembers the amount of work that Until that explosive tell-all is published, Pam is
went into prepping tomatoes when you can’t just more than happy to share some of her favorite
open a can. recipes with you. If you want more recipes or
“We went to Outpost and the South Shore Farm- want to revisit the year 2010, just google “Year
ers Market to buy scratch and dent tomatoes and of Inconvenience” and take a trip back to a sim-
it was one of the hottest days of the summer. pler time.
(recipes following)
WWW.OUTPOST.COOP | 13BETTER WITH CHOCOLATE GRANOLA BARS MAKES 16 BARS This granola bar recipe has become a staple in Pam’s home since she made so much of it during her Year of Inconvenience. What goes into this recipe is pretty much up to you: Different dried fruits, the nuts you’re nuts about, maybe butterscotch chips instead of chocolate? The varieties are endless! 2 cups rolled oats ½ cup chocolate chips ½ cup raw sunflower seeds ½ cup honey ½ cup chopped pecans or walnuts 2 tablespoons brown sugar ½ cup dried cherries, blueberries 2 tablespoons butter or any dried fruit 2 teaspoons vanilla extract ¼ cup ground flax ½ teaspoon salt 1. Lightly grease a 9x9-inch baking dish and preheat your oven to 350 degrees. 2. On a large baking sheet, spread out the oats, sunflower seeds, nuts and flax. Toast in the oven for about 15 minutes, giving it an occasional stir. 3. While the grains and nuts are toasting, combine the honey, brown sug- ar, butter and salt in a small saucepan and heat over a medium flame until the brown sugar dissolves into the rest of the mixture. Make sure to stir and don’t let it bubble. Once dissolved, add the vanilla. 4. Once your grains and nuts are toasted, remove it from the oven and reduce the oven to 300 degrees. Don’t miss this step or you’ll end up with REALLY crunchy granola bars! 5. Take your oat and nut mixture and combine it in a mixing bowl with the dried fruit. Stir until everything is equally mixed. Now add the chocolate chips and stir again. They will begin to melt a bit from the heat of the grains. Add the liquid mixture and stir well. Turn all of this into your greased baking dish and press it down firmly with a spatula, making sure it is evenly spread out in the pan. Place this in the LOWER TEMPERATURE oven (see step 4 above if you missed it) for 25 minutes. 6. Remove from oven and let it cool. Once it cools down a bit, cut it into squares and store in an airtight container. BUTTERMILK RANCH DRESSING SERVES 6 Why make your own salad dressing? The easy answer is because it’s deli- cious! When you control the quality of your ingredients, you control the taste, and once you start making your own Ranch dressing you won’t be searching for any hidden valleys in the future. ½ cup nonfat plain yogurt ½ teaspoon onion powder 1 3 cup low-fat buttermilk ½ teaspoon garlic powder 3 tablespoons mayonnaise 1½ tablespoons finely chopped 1½ teaspoons lemon juice fresh chives 1 heaping teaspoon Dijon mustard 1 teaspoon salt ¼ teaspoon celery salt Combine all ingredients and let them marinate together for at least 30 minutes before using the dressing. For a thicker dressing let the yogurt strain through cheesecloth or a paper towel for about 20 minutes before you use it. 14 | WWW.OUTPOST.COOP
COFFEE BOURBON BBQ SAUCE
MAKES ABOUT 1 CUP
When Pam wanted an easy grilled chicken recipe she thought,
“No, problem I’ll just grab some sauce from the fridge.” Not so
fast, she discovered, since she would have to make the sauce
from scratch. Once you make this powerfully flavorful sauce,
you’ll never go back to the bottle. This sauce also works great
as a marinade.
1 cup strong brewed coffee 2 tablespoons apple cider
½ cup bourbon vinegar
½ cup packed light brown 1 teaspoon Worcestershire
sugar sauce
½ cup tamari
1. Combine all the ingredients in a saucepan and cook over
medium heat (a simmer) for about 30-45 minutes. Stir oc-
casionally. You want the sauce to cook down to about 1 cup
so the flavors can develop nicely. The sauce will be thin.
2. If you are cooking the meat over direct heat, it’s best to
brush on the sauce at the end of the cooking so that the
sugars don’t char.
ENGLISH MUFFIN BREAD SLOW COOKED PORK CARNITAS
SERVES 4-6 SERVES 8-10
Who doesn’t love a good English muffin? This one’s even bet- These pork carnitas are sinfully easy to make. Heck, it feels a
ter because it comes in loaf form and you can whip it all up lot like cheating, that’s how easy they are. This is one of those
yourself in no time. This bread is best served toasted, just like recipes we think can’t really be screwed up, even by the most
English muffins are best served toasted. Resist the temptation novice cook.
to eat a slice warm from the oven and instead let it cool and 2 pounds pork shoulder, 2 teaspoons cumin
then toast one up with a generous slathering of butter and jam. cubed into 1½-inch 1½ teaspoons ancho chili
1¼ cups milk chunks powder
½ cup whole-wheat flour 1 teaspoon salt 4 large cloves garlic, minced 1 teaspoon smoked paprika
1½ cups unbleached white 18 teaspoon baking soda ½ medium sweet onion, 1 teaspoon fresh ground pep-
flour ½ tablespoon sugar sliced per
2¼ teaspoons active dry Cornmeal for dusting 2 teaspoons oregano ¾ teaspoon salt
yeast
1. Place the cubes of pork into the slow cooker. If you pur-
1. Heat the milk until it reaches 125 degrees. chased the shoulder with bone-in, use the bone as well.
2. Next, lightly oil an 8x4-inch loaf pan and sprinkle the bot- Sprinkle the minced garlic on top of the pork. Now mix all
tom with cornmeal or corn grits. your spices together and add to the pork, stirring it until all
3. In a large bowl combine together ½ cup of whole-wheat the meat is coated with spices and garlic.
flour and 1 cup of the white flour (reserving the other cup of 2. Take the onion and layer it on top of the pork. Don’t worry
white for later). Add the yeast, sugar, salt and baking soda. about the fact there is no liquid in this recipe, the meat and
Stir in the milk and beat well with a whisk. onions will create a delicious broth.
4. Slowly add the other ½ to 1 cup of white flour. The batter 3. Cook on high for 4 hours or on low for 6 hours. The meat is
should be stiff and sticky, but not something you can pour. “done” when it can be easily shredded with a fork.
If it seems too wet, add just a bit more flour.
5. Place batter into prepared pan, spreading it out evenly.
Cover and let rise in a warm place until the dough doubles,
about 1 hour 15 minutes.
6. Preheat your oven to 400 degrees. Bake until golden brown, FOR MORE RECIPES & TO READ
about 25 minutes. Remove from pan immediately and cool MORE ABOUT PAM'S JOURNEY
on a cooling rack. VISIT: WWW.OUTPOST.COOP/
GRAZE/BLOG/TOPIC/
A-YEAR-OF-INCONVENIENCE
WWW.OUTPOST.COOP | 15the ART OF THE WHEEL 16 | WWW.OUTPOST.COOP
• Regi
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story by MICHAEL SORENSEN
photos courtesy of SARTORI CHEESE
A
S A YOUNG CHILD, PAOLO SARTORI BEGAN HIS LIFE IN THE PICTURESQUE
TOWN OF VALDASTICO, ITALY— JUST 15 MILES FROM THE VILLAGE OF ASIA-
GO (OF ASIAGO CHEESE FAME). HE DIDN’T KNOW THEN WHAT A HUGE
PART CHEESE-MAKING WOULD BECOME FOR THE FUTURE GENERATIONS OF THE
SARTORI FAMILY.
After immigrating to America at age 24, Paolo worked a variety of jobs (helping build Penn Station,
running a Minnesota grocery store, even postmaster) but it wasn’t until 1939, at the spry age of 56,
that Paolo found himself in Plymouth, Wisconsin cofounding the company that would eventually
become Sartori Cheese.
As his great-great grandson, Bert Sartori tells it, the company hit the ground running. “Day one we
were selling fresh mozzarella and scamorza. We barely had enough cash to start the business, so to
wait and age classic Italian cheeses – like Parmesan or Romano – for up to a year in order to sell
them was not a possibility.” Those early days of hard work in a hot cheese plant paid off and soon
Paolo was able to retire and leave the company in the capable hands of his son, Joe (“Papa Joe” to
employees at Sartori). Whereas Paolo was more of the business side, Papa Joe expanded their lucra-
tive wholesale business into a truly international company.
(continued)
WWW.OUTPOST.COOP | 17“My grandfather loved to travel,” Bert recalls. “He took a trip someone about two years. Assuming you pass the exam and to Italy in the seventies and sold some cheese there. He also become a licensed cheesemaker, there’s a ten-year waiting took a trip to Japan and sold them cheese. That really spoke period before you are eligible to apply to the master cheese- to the quality of what we were doing. It was also a pretty big maker program. To get accepted is not a given either. There’s honor for him to go back to where his dad was from and have an extensive interview, a plant walk-through, letters of rec- our cheese be accepted in Italy.” ommendation from people you sell cheese to and once you’re By 2010, Sartori was selling their wholesale cheeses to more in the program, there’s a second three-year apprenticeship, than fifty countries and they felt the time was right for expan- course work and at the very end, there’s an exam.” sion into the retail market. It was providence that not long While all of this might seem daunting to people like us who after this decision they found Pam Hodgson…only one of two just want a nice piece of cheese, to Pam it’s an opportunity female master cheesemakers in the country. “I’m looking for- to create something new and unique…like Sartori’s one-of- ward to more,” she quips. a-kind Parmesan inspired cheddar, Montamore and its brand Pam started her path to cheese master working on her parent’s new Italian cheddars; Heritage and Old-World, which were just dairy farm and in 1991, she began working at a cheese plant released this year. “There’s a lot of cheese maker Jedi magic where she fell in love with the mix of science and creativity in the Montamore. We do some unexpected things to create that goes into making Wisconsin’s favorite export. “The jour- that flavor. Sartori has many fine cheeses, I’m proud of them ney to become a master cheesemaker in Wisconsin is long. all. The Montamore, the Heritage Cheddar and the Old-World First, we’re required to have licenses. Typically, that’ll take Cheddar I have a personal relationship with.” 18 | WWW.OUTPOST.COOP
Personal, in the sense, that Pam and her team created these
new flavors from scratch. While most cheddars are the same
cheese just aged longer, “That’s not how we’re doing it,” Pam
explains. “We’re doing it totally different. Each one of these
cheeses started out as what it was supposed to be, so when
we made the Heritage Cheddar, we followed our new recipe.
Old World Cheddar has its own unique recipe. Montamore is
also its own special thing.”
It’s a philosophy that goes for the entire Sartori company.
As Bert explains it, “If we do what everybody else has al-
ways done, we’re going to get what everybody else has. We’ll
do unique things to make unique cheeses.” Pick up some of
Sartori’s extensive variety of cheeses and you can taste the
innovations for yourself.
SARTORI CHEESE
PLYMOUTH, WI
WWW.SARTORI.COM WWW.OUTPOST.COOP | 1950 YEARS OF FOODS WE'VE LOVED
MOOSEWOOD’S CLASSIC TOFU BURGERS
(our) CURRIED POTATO SALAD
MENU SPINACH ARTICHOKE DIP
CHINESE CHICKEN SALAD
CHOCOLATE HAZELNUT TOASTER STRUDELS
SNAPPY BLACK & BLUEBERRY TEA
20 | WWW.OUTPOST.COOPby LISA MALMAROWSKI
photos by CARA BERKEN
W
E HAVE SEEN A LOT OF FOOD TRENDS COME AND GO OVER THESE
PAST FIVE DECADES, BUT SOME FOODS HAVE MANAGED TO REMAIN
IN OUR HEARTS. WE HAD AN EXTENSIVE LIST WHICH INCLUDED DISH-
ES LIKE THE ENCHANTED BROCCOLI FOREST CASSEROLE (YES, IT’S REALLY A
RECIPE), FONDUE, QUICHE, POPOVERS, TOFU BALLS, VEGETARIAN ENCHILADAS,
AND MORE. WE FINALLY SETTLED ON THIS SET OF NOSTALGIC RECIPES THAT
STILL FEEL RELEVANT TODAY, ARE EASY TO PREPARE AND WOULD WORK WELL
FOR EVERYTHING FROM PICNICS TO POTLUCKS. WE’VE COME A LONG WAY
FROM ONE OF OUR FIRST CO-OP FUNDRAISERS, THE “NO SHIT FOOD POTLUCK”
(YES, THAT REALLY WAS THE NAME) TO TODAY, BUT IF WE’RE BEING HONEST, WE
STILL ONLY WANT TO EAT THE GOOD STUFF.
MOOSEWOOD’S CLASSIC TOFU BURGERS
MAKES 8-10 LARGE BURGERS Vegan • Gluten-free
Our Moosewood cookbook looks a little worse 1. Press the tofu for at least 30 minutes, to drain
for the wear probably because a lot of our early water, by wrapping in a clean dishtowel or paper
deli items came from its pages. These hearty, towels and placing it between two plates and
healthy and yes, delicious burgers have fueled resting a heavy book or can on the top plate.
many a sit-in and potluck since the early '70s 2. While the tofu presses, prepare the rest of the
yet are just as beloved nearly 50 years later. burger mix.
Nutty and savory with a great texture, we love 3. In a covered skillet, warm the oil.
them served up like any burger–on a bun with 4. Add the onions, sprinkle with the salt and oreg-
all the fixings! ano and cook on low heat for 7-8 minutes, stir-
ring occasionally.
To freeze – Wrap cooled, baked burgers in plastic
5. Add the carrots and peppers and cook covered
wrap and freeze. To reheat – Bake on an oiled
until the vegetables are tender.
baking sheet, right from the freezer, at 350 de-
6. Transfer the vegetables to a large bowl.
grees for 20-30 minutes until heated through.
7. Remove tofu from your press. Discard any liquid.
2 blocks of firm tofu (14-16 ounces each) Then grate the pressed tofu in a food proces-
2 tablespoons vegetable oil sor. Do not over process – it should have the
2 cups onions, diced texture of ground meat. Then add grated tofu to
½ teaspoon salt the cooked vegetables along with the walnuts,
1 teaspoon dried oregano breadcrumbs, mustard, sesame oil, tahini, pep-
1 cup grated carrots per and basil.
½ cup bell pepper, diced (about ½ a large 8. Mix well and add tamari, taste and add a bit
pepper) more as needed.
1 cup toasted walnuts, coarsely ground 9. Preheat the oven to 375 degrees. Lightly oil a
2 3 cup gluten-free breadcrumbs
baking sheet.
3 tablespoons tamari plus more to taste 10. Using about one cup per burger, shape the mix
2 tablespoons Dijon mustard into 8-10 burgers.
2 tablespoons toasted sesame oil 11. Set the burgers on the prepared baking sheet
¼ cup tahini and bake for 25 minutes, flip and continue bak-
¼ teaspoon black pepper ing for another 5-15 minutes or until firm and
¼ cup chopped fresh basil browned.
(continued)
WWW.OUTPOST.COOP | 21CURRIED POTATO SALAD SPINACH ARTICHOKE DIP
SERVES 6 Vegan • Gluten-free SERVES 8 Vegetarian • Gluten-free
Curries in America have been around since the 1800s, but as interest This classic dip seemed to be everywhere in the '80s, but
in vegan and vegetarian foods expanded in the '70s, so did people’s a dip this good has staying power so we’re still enjoying
interest in those global flavors that naturally featured plant-based it here in the new millennium. Rich, creamy, lush with
dishes. This simple recipe is our homage to a classic potato salad cheese and brimming with spinach and artichokes, it’s still
with a twist. It’s a great side dish for any barbecue and mild enough one of the first things to be gobbled up on any party buf-
even for those that don’t like a lot of spice. But, by all means, if you fet! Use freshly shredded cheese to ensure a creamier dip.
like it hotter, feel free to spice it up with a dash of cayenne! 8 ounces Neufchatel cheese, well softened
1½ pounds small Yukon Gold or red potatoes ¼ cup light sour cream
2 tablespoons apple cider or white wine vinegar, divided ¼ cup mayonnaise
1 cup frozen peas, defrosted 1 garlic clove, minced
2 green onions, sliced 1 3 cup parmesan cheese, freshly shredded
¼ cup vegan mayonnaise alternative ½ cup mozzarella cheese, finely shredded
2 tablespoons curry powder (like garam masala) Freshly ground pepper, to taste
Salt and pepper, to taste 1 (14-ounce) can artichoke hearts
Handful of fresh cilantro or parsley, chopped for garnish 6 ounces frozen spinach, thawed, squeezed to drain
excess liquid
1. In a large pot, add the potatoes and cold water until potatoes are
covered by a few inches. Add 1 heaping teaspoon of salt. 1. Preheat oven to 350 degrees. Spray a small (1 quart)
2. Bring the water to a boil, then reduce to simmer. Allow the pota- baking dish with non-stick cooking spray.
toes to cook until they are tender when pierced with a fork. 2. Thaw frozen spinach, then squeeze to drain excess
3. While potatoes are cooking, in a small bowl mix together vegan liquid. Set aside.
mayonnaise, curry powder and 1 tablespoon vinegar. 3. Drain artichokes and squeeze to remove excess liquid
4. Drain the potatoes. When cool enough to handle but still warm, then coarsely chop.
slip off skins, if desired, and chop into 1-2-inch pieces. Place in 4. In a mixing bowl stir together cream cheese, sour
large bowl and toss with 1 tablespoon vinegar. cream, mayonnaise, garlic, parmesan, mozzarella and
5. Add the vegan mayo mixture, peas and green onions to the pota- pepper.
toes and fold together until well mixed. 5. Stir in drained artichokes and spinach.
6. Taste and add salt and pepper as needed. If salad seems too dry, 6. Spread mixture evenly into baking dish. Bake in pre-
add a bit more mayonnaise. heated oven until heated through and melty, about
7. Garnish with chopped cilantro or parsley. 20 minutes.
8. Cover and refrigerate the salad until ready to serve. 7. Serve warm with tortilla chips, crackers or toasted
baguette slices.
22 | WWW.OUTPOST.COOPCHINESE CHICKEN SALAD
SERVES 8 Gluten-free with substitutions
Let’s get this out of the way. This isn’t what we
would call "Chinese", but we’re sticking with the
classic name of this popular '90s salad. Some of
us remembered eating this salad in our murky
past but we were truly wowed when we tried it
again. It’s obvious why it was so popular. The
dressing is so darn tasty, the different textures
are crunchy to soft, and the sweet tang of
mandarin oranges make this fun to eat. Plus,
it’s also a great way to use up leftover chicken.
We topped our salad with gluten-free chow mein
noodles (found in our grocery department) but
you could also add crushed ramen noodles. Just
be sure to add those as part of the mix, not as a
topping, so they’ll soak up the flavors.
3 cups lettuce, shredded
2 cups red cabbage, shredded
2 cups cooked chicken, shredded, any skin or
bones removed
½ cup mandarin oranges, drained
½ cup chow mein noodles or crushed ramen
noodles from a soup packet (seasoning
pouch discarded)
½ cup carrot, shredded
1 3 cup green onions, sliced
¼ cup almonds, sliced or chopped
Dressing
3 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon toasted sesame oil
1 tablespoon hoisin sauce
2 tablespoons lower sodium tamari
1 teaspoon fresh ginger, finely minced or
grated
1 clove garlic, minced
¼ cup vegetable oil
1. In a large bowl, toss together lettuce, red
cabbage, chicken, mandarin oranges, carrots,
green onions, almonds and crushed ramen
noodles (if using).
2. In a small bowl, whisk together vinegar,
honey, sesame oil, hoisin sauce, soy sauce,
ginger and garlic. Slowly drizzle in vegetable
oil, whisking constantly until emulsified.
3. Before serving, drizzle dressing over salad
and toss to combine.
4. To serve, top with chow mein noodles if using.
(continued)
WWW.OUTPOST.COOP | 23SNAPPY BLUEBERRY
ICED TEA
SERVES 4
Vegan with substitutions • Gluten-free
From Sobe to Arizona, and then onto Snapple,
bottled iced tea reached full cooler saturation
sometime in the early “oughts” as they say.
We sure sold a lot of these soda-pop alterna-
tives. Now our tastes have changed and kom-
bucha is king, but we still have a soft spot for
basic tea gussied up with tasty fruit juices.
4 tea bags (regular or decaf black tea)
2 cups boiling water
1 (12-ounce) bottle Better Way Farms Cold-
pressed Organic Blueberry Juice
2-3 tablespoons honey or sweetener of
choice, or to taste
½ lime, juiced
1. After water boils, remove from heat and
add teabags. Steep for 5 minutes, remove
bags and add tea to large pitcher. Then add
blueberry juice, lime juice and sweetener.
Taste and adjust sweetness as desired. Chill
before serving.
2. To serve, fill glasses with ice, add tea and
garnish with a lime slice.
CHOCOLATE HAZELNUT
“TOASTER” STRUDELS
MAKES 6 Vegetarian
We witnessed an explosion of packaged foods in the mid-to- 3. In a small bowl, stir together the chocolate hazelnut spread
late '90s. While Outpost didn’t carry those infamous “toaster and Greek yogurt. Place 1 tablespoon of the mixture in the
strudels,” just about every kid and every adult (if we’re being center of each brushed pastry rectangle. Lightly spread the
honest) tried these easy-to-heat treats. This recipe, while a filling on the pastry, leaving about ¾-inch space from the
little more work that just pressing a toaster lever, is still pretty edge. This won’t seem like a lot, but it will spread.
quick and simple to make and really elevates these simple 4. Place the matching tops on the strudels and using your
pastries. If you don’t like chocolate hazelnut spread, we’ll still fingers, press to seal the edges. Don’t worry if it looks a bit
be friends–just sub your favorite jam in its place. messy as the pastries will even out as they bake. Your goal
1 package all-butter puff pastry is to get them sealed. Then, pierce the top of each strudel
1 egg mixed with ½ tablespoon water several times to vent the filling. Brush the tops with the
5 tablespoons chocolate hazelnut spread remaining egg wash.
1 tablespoon full-fat Greek yogurt or crème fraiche 5. Chill the strudels for 30 minutes.
½ cup confectioner’s sugar 6. Meanwhile, preheat oven to 400 degrees.
1 teaspoon vanilla extract 7. Bake the strudels for 12-15 minutes, or until puffed and
1-2 tablespoons whole milk or cream golden on top.
8. While the strudels bake, whisk together confectioner’s sug-
1. Roll the puff pastry out into a thin rectangle, about ¼-inch ar, vanilla and 1 tablespoon milk to make a thick glaze. If
thick. With a sharp knife or a pastry wheel, cut into 12 the glaze is too thick to drizzle, add more milk, little by
rectangles. little, to thin it out.
2. Brush the egg wash over half of the pastry. These will be 9. Let the strudels cool for 5 minutes, then drizzle with glaze.
the strudel bases.
24 | WWW.OUTPOST.COOPOUTPOST’S A L L-T I ME FAVORIT E RE CIP ES
W
E’RE ALWAYS COMING UP WITH NEW
RECIPES FOR OUR CAFÉS, BUT SOME-
TIMES YOU’VE GOT A HANKERING FOR A
FAVORITE THAT’S NOT IN PRODUCTION AT THE TIME.
THAT’S WHY WE’VE TAKEN TO SHARING SOME OUR
OF SECRET RECIPES IN EACH ISSUE OF GRAZE. FOR
OUR 50TH ANNIVERSARY WE’VE DECIDED TO SHARE
FOUR OF OUR MOST REQUESTED RECIPES. AND
DON’T FORGET…IF THERE'S A RECIPE YOU WANT
FROM OUTPOST, JUST GO TO THE “CONTACT US”
SECTION ON OUR WEBSITE AND DROP US A LINE.
THAI PASTA
SERVES 4 Vegan • Gluten-free with substitutions
Outpost’s Thai Pasta is a customer favorite, whether you're a
Boomer or Gen Z. Easy to make, easy to enjoy. Fill yourself a big
bowl and don’t forget a bottle of your favorite crispy local brew!
8 ounces of your favorite 2 cloves garlic, minced
linguini-style pasta, dry 13 cup unsalted dry roasted
2 tablespoons tamari peanuts
2 tablespoons water 1 tablespoon fresh mint,
¼ cup smooth peanut butter chopped
4 teaspoons sugar 1 tablespoon fresh cilantro,
1 tablespoon brown rice chopped
vinegar 2 tablespoons carrot, grated
2 tablespoons toasted sesame 1 whole green onion, including
oil leaves, chopped
2 tablespoons canola or ¼-½ teaspoon red chili flakes
sunflower oil Salt and pepper to taste
1. Cook pasta according to the directions on the bag. Drain
and set aside.
2. To make the dressing, in a bowl combine tamari, water,
peanut butter, sugar, vinegar, sesame oil, canola oil and
garlic. Whisk until smooth.
3. In a large bowl incorporate the warm pasta noodles with
the dressing. Let cool.
4. Add the peanuts, mint, cilantro, carrot, green onion and
chili flakes. Toss until combined. Season with salt and
pepper to taste.
5. Chill and serve cold.
(continued)
WWW.OUTPOST.COOP | 25TAPIOCA POPOVERS MAMA'S VEGGIE CHILI
MAKES ABOUT 30 Gluten-free SERVES 12 Vegan • Gluten-free
Like many of our most popular bakery items, this was We have been serving up this chili every day for more than
created by one of our excellent staff members who was two decades! In fact, one particularly hot summer we
gracious enough to share her family's recipe for pão de decided to stop offering it daily. That lasted about four
queijo–Brazilian cheese puffs–with our stores. Bonus–it’s days as there was quite an outcry and it quickly went back
naturally gluten-free! on the daily menu.
4 cups tapioca flour This simple, satisfying vegan chili is a bean lover's delight
1 tablespoon sea salt (or to taste) and relies on textured vegetable protein (TVP) for its
1 cup Parmesan cheese, shredded meatiness–find it in the bulk aisle. The TVP will plump up
3 eggs as it cooks.
1 cup 2% milk
1 cup canola oil 1½ teaspoons canola oil
1 large onion, chopped
1. Preheat oven to 350 degrees. ½ cup green bell peppers, chopped
2. In a large bowl, mix together tapioca flour, salt and 1 (15-ounce) can kidney beans
cheese. 1¾ pounds tomatoes, diced
3. In another bowl, whisk together eggs, milk and oil. 2 (15-ounce) cans chili beans
4. Make a well in the flour mixture, pour in the wet 1½ cups water
mixture, and combine until it reaches the consis- ½ tablespoon chili powder
tency of a soft margarine. ¼ tablespoon garlic powder
5. Coat mini-muffin tins (30 cups) measuring about 3 teaspoons salt
1¾-inches wide and 1-inch deep with vegetable oil 1½ teaspoons black pepper
spray. Then fill three-fourths full with the batter. ½ teaspoon thyme
6. Bake in preheated oven 18-20 minutes or until gold- ¾ teaspoon cumin
en in color. Popovers are best served immediately. ½ cup textured vegetable protein (TVP)
Note: Popovers can be made in smaller or larger muffin 1. Heat canola oil in a large stock pot over medium-high
cups. Adjust baking time accordingly. heat. Add onion and green pepper and sauté until
soft, about 5 minutes.
2. Add all remaining ingredients and bring to a boil. Re-
duce heat and simmer for 20-30 minutes.
26 | WWW.OUTPOST.COOPBIRDY BARS
MAKES 18 LARGE BARS Vegetarian • Gluten-free
This recipe is easy to make and loaded with healthy fiber
and vegetable oils from all the seeds and nuts. Perfect as
a breakfast bar, a mid-afternoon snack, or an energy boost
during a long hike, they are chewy, just sweet enough and
rib-sticking good. They freeze well. Just be sure to wrap
tightly before chilling.
¾ cup organic smooth peanut butter, no salt added
1 cup Kallas Pure Honey
2½ cups sesame seeds
1¾ cups roasted salted sunflower seeds
½ cup dried cranberries
½ cup diced or sliced almonds
½ cup roasted salted pumpkin seeds
1 cup unsweetened shredded coconut
½ teaspoon salt
Special equipment: 8x12-inch or 9x14-inch baking pan
1. Preheat oven to 350 degrees. Spray pan with cooking
oil spray and set aside.
2. In a large bowl, thouroughly mix peanut butter and
honey.
3. Add remaining ingredients to honey-peanut butter
mixture and fold ingredients until everything sticks
together.
4. Use a spatula to press batter smoothly and evenly into
prepared pan.
5. Bake for 15-18 minutes, or until golden brown. Cool
and chill before cutting.
Note: This recipe is adapted for the home cook and won’t
make as thick of bar as you’ll find in our stores.
WWW.OUTPOST.COOP | 27• Regio
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SPRING CLEANING
with REBEL GREEN
story & photos by MICHAEL SORENSEN
I
T’S A DIRTY LITTLE SECRET THAT MOST OF US WOULD RATHER
NOT THINK ABOUT. “THE GROSSEST STUFF IS ON YOUR
FRUITS AND VEGETABLES. THERE ARE LITTLE MITES, THERE’S
TINY WORMS, THERE’S DIRT, THERE’S PESTICIDES, INSECTICIDES
AND FUNGICIDES AND HAND OILS. UP TO 20 OR 30 PEOPLE
TOUCH YOUR FOOD BEFORE YOU EAT IT.”
This was the spark that led Mequon’s Ali Florsheim and Melina Marcus to cre-
ate Rebel Green’s Fruit and Veggie Clean, a natural produce cleaner that helps
get rid of the creepy stuff found on conventional and even organic produce.
“A good produce wash was very hard to find,” Melina tells me over the phone
during a moment of downtime from Rebel Green’s packed schedule of cross-
country trade shows. “Before I was washing my produce with dish soap and
that’s just not a good idea. I just remember there were so many recalls grow-
ing up of fruits and vegetables that I thought whatever is happening I want
peace of mind to know I’m cleaning my produce well.”
REBEL GREEN
MEQUON, WI
28 | WWW.OUTPOST.COOP WWW.REBELGREEN.COMAfter being disappointed with the produce washes avail- But great design is only half the battle. It’s what goes in
able at the time, “They smelled like lemon furniture pol- the bottle that keeps people coming back. Since their pro-
duce wash debut Rebel Green has introduced organic laun-
ish, and left an after taste” Melina recalls, these two work-
ing mothers decided 12 years ago to dive headfirst into dry detergents, dish soaps, hand sanitizers, glass sprays,
the natural cleaners’ market and haven’t stopped since. sulfate free hand soaps and more. They’re commitment to
They knew that to do it right meant having an exceptional transparency and environmental sustainability translates
product that people would want to use. into Rebel Green becoming a Certified B Corporation and
recently winning a “Force for Positive Change” Award from
“We thought, if we really want this to be as popular as Marquette University and the Wisconsin Alumni Research
we think it should be— because it’s so good for families’ Foundation.
health—we want it to be right on the kitchen sink be-
cause if you throw it underneath the sink you’re never go- And while most Rebel Green’s products are made in Wis-
ing to see it again. If we want parents to wash their kids’ consin or the Midwest, their new line of Carbon Neutral,
fruits and vegetables, they have to have it right in their tree free bamboo toilet paper comes from overseas. To
line of sight and the only way to do that was to have awe- offset this carbon footprint Rebel Green has partnered
some packaging and a price point that was affordable.” with The Paradigm Project, a social enterprise focused on
funding clean cook stoves for women and families in rural
A word about that packaging. The bright, 1950’s inspired Kenya. “It’s really a big problem there, cooking over prim-
retro labels really make Rebel Green’s products stand out itive stove tops which causes immense pollution. Hope-
from other natural cleaners, which look more like some- fully this brings awareness to the issue as well.”
thing you’d find in an 1850’s apothecary and that’s just
the way they wanted it. The two tweaked the design a Rebel Green’s commitment to the environment also ex-
bit last summer but kept that apothecary feel and the tends to their packaging which they are hard at work try-
labels now reflect gender changing roles, there is now a ing to make greener, “We’re working on some awesome
dad featured on the baby detergent, the Green gal is an sustainable packaging right now,” Melina says. “Infinitely
organic farmer on the Fruit and Veggie Clean, a doctor on refillable glass, ocean-bound plastics are great alterna-
the hand soap. tives and we’re looking forward to incorporating those
into our product line as well as bulk dispensers and oth-
“Packaging is really important for new brands,” Ali ex- er ecofriendly alternatives. Our ultimate goal is to help
plains, “We need to compete with lower cost and lower consumers use less packaging but still take care of their
quality products. Packaging is essential when communi- household needs.”
cating what’s in the bottle or box, especially with new,
natural brands. That’s why we came up with Rebel Green.”
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